4 Thanksgiving side dishes with a twist

Thanksgiving will be here before we know it and finding new side dish recipes to present at the table can be overwhelming. We like traditional dishes, but sometimes finding a new way to present them can be a fun and tasty experience.

Carrots with goat cheese and honey mustard sauce

Ingredients

1/3 C. honey
1/3 C. stone ground mustard
2 cloves garlic, minced
2 Tbsp. apple cider vinegar
1 lb. green top carrots, cleaned & ends trimmed
2 Tbsp. olive oil
Salt & pepper
4 oz. honey goat cheese
1/2 C. chopped walnuts

Instructions

1. In a small bowl whisk together the honey, mustard, garlic and apple cider vinegar, set aside.
2. Preheat oven 400 degrees.
3. Rub the carrots with the olive oil and sprinkle with salt and pepper.
4. Place carrots into a parchment lined jelly roll pan and roast in the oven for 20 to 25 minutes or until tender.
5. When carrots reach desired tenderness, lay on a serving platter and drizzle with the honey mustard mixture then sprinkle with the honey goat cheese and chopped walnuts.
6. NOTE: Mince ¼ cup of the greens from the carrot tops and sprinkle on the finished dish instead of fresh parsley.

Triple berry quinoa salad

Ingredients

1 C. uncooked tri-color quinoa, rinsed
2 C. water
1 tsp. salt
1/2 tsp. ground black pepper
1/4 C. cranberry juice
2 Tbsp. Pomegranate balsamic vinegar
Juice of 1 blood orange
1/2 C. Macadamia nut oil
1 Tbsp. honey
1/2 C. fresh or dried cherries
1/2 C. fresh or dried blueberries
1/2 C. dried cranberries
1/2 C. toasted macadamia nuts, coarsely chopped
1/2 C. sliced green onions, green & white parts

Instructions

1. Place 1 cup quinoa in a small pot and toast for 3 to 4 minutes over medium high heat.
2. As it begins to crackle, add 2 cups water, bring to a boil, cover and simmer on low heat for about 15 minutes or until all the water is absorbed.
3. Pour into a large bowl or spread out on jelly roll pan to cool down.
4. Meanwhile, in a small bowl whisk together the salt, black pepper, cranberry juice, pomegranate balsamic vinegar, blood orange juice, oil and honey.
5. Once quinoa is cooled off, add the fresh or dried berries, macadamia nuts and sliced green onions.
6. Drizzle salad with dressing to desired taste, toss to coat and serve cold.

Spicy squash soufflé
Ingredients

1/2 C. chicken or vegetable broth
1/4 C. butter
1 small onion, chopped
2 cloves garlic, chopped
2 tsp. curry powder
1 to 1½ tsp. chili powder
1 tsp. salt
1/2 tsp. ground black pepper
3 C. cooked butternut squash
3 eggs, separated
1 C. pepitas or toasted pecans

Instructions

1. Preheat oven to 350 degrees.
2. Place half of the broth, butter, onion, garlic, curry powder, chili powder, salt, pepper, squash, and egg yolks into a blender and puree mixture, scraping down sides as needed.
3. Repeat with remaining half of ingredients and pour pureed squash mixture into a 3 quart greased casserole dish.
4. In a separate bowl, whisk the egg whites until soft peaks form. Using a rubber spatula, gently fold egg whites into squash mixture until evenly blended, but not over mixed.
5. Sprinkle with pepitas or toasted pecans and bake for 35 -40 minutes or until a knife inserted in the center comes out clean.

Spinach artichoke stuffing

Ingredients

2 Tbsp. butter
3 cloves garlic, minced
1 small onion, diced
2 celery stalks, diced
3 C. fresh spinach, chopped
14 oz. can artichoke hearts, drained & chopped
2 eggs
½ C. Parmesan cheese
¼ C. softened cream cheese
1 – 1 ½ C. chicken broth
½ C. butter, melted
10 oz. package herb stuffing mix

Instructions

1. Preheat oven to 350 degrees.
2. In a large skillet melt butter and sauté garlic, onion, celery spinach and artichoke hearts for 5-7 minutes or until just tender.
3. In a large bowl, using a whisk or a hand mixer beat the eggs, Parmesan cheese, cream cheese, chicken broth and butter together.
4. Add the sautéed vegetables and herb stuffing, stir well to combine and pour into a 3-quart oven safe dish.
5. Cover with foil and bake for 30 minutes, remove foil and bake for an additional 20-25 minutes or until heated through and top is golden brown.

Find more recipes at www.valleynaturalfoods.com